Tapenade


A few leftover olives can be a very good thing.  Add some capers, a clove of garlic, a little dried basil and olive oil and ...ta da... a lovely tapenade.  Its' simplest application is a light smear on a sliced baguette or crostini.   But this Provencal classic can also serve as a nice flavor base for a veggie sandwich.  Spread the tapenade on a baguette and layer with roasted vegetables, cheeses, lettuces or spinach - whatever is in season, whatever you have.  There are endless creative combinations.  The SimplyCooking® Mediterranean Layered Sandwich uses tapenade in this very way with a layering of SimplyCooking® pantry items:  jarred roasted red peppers, tomatoes, lettuce, onion and mozzarella cheese.  Wrap the sandwich very tightly in plastic wrap and refrigerate until well chilled for a light and refreshing spring meal.



tapenade

1/2 cup pitted black olives
1/4 cup capers, drained
1/4 cup dried basil
1/4 cup olive oil, cold pressed
1 clove garlic
Salt and pepper, to taste

Blend the olives, capers, dried basil, olive oil and garlic in a food processor or blender until very finely chopped.  Season with salt and pepper.